Doughnut Muffins

Doughnut Muffins...mmmmm, Anglophiles love their tea, and these will be perfect with the morning cup. The recipe is from "The English Kitchen" blog. Check them out for this, and many other, great English recipes.
(Note: recipe is in metric form)

Doughnut Muffins
Makes 12 medium to large muffins

For the muffins:
6 ounces butter, at room temperature
200g golden caster sugar
2 large eggs
420g plain flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 heaped tsp of mixed spice
1 tsp vanilla paste
8 ounces soured milk
(To sour place 1 tsp lemon juice or vinegar in a measuring cup and add the milk
to measure 8 ounces)

To fill:
store bought or homemade mincemeat
For dipping:
4 ounces butter, melted (more as needed)
200g caster sugar
1 TBS ground cinnamon

Pre-heat the oven to 180*C/350*F. Grease and flour a standard 12 cup medium sized muffin tin. Set aside.

Cream the butter and golden caster sugar together until well combined. Beat in the eggs, one at a time. Stir in the vanilla paste. Whisk together the flour, baking powder, baking soda, salt, and mixed spice. With a wooden spoon add this mixture a quarter at a time to the egg mixture, alternating with the sour milk, until all are mixed, ending with the dry ingredients. Spoon batter into the prepared muffin cups to fill halfway. Dab a teaspoon of mincemeat into the centre of each, trying not to touch the sides. Top with the remaining batter, covering the mincemeat. Bake on a rack in the centre of the oven for 30 to 35 minutes, until well risen and firm to the touch. Remove from the oven and dump onto a wire rack to cool for several minutes.

Whisk the caster sugar and cinnamon together in a bowl. Place the melted butter in another bowl. Once the muffins are cool enough to handle, roll them in the melted butter and then into the cinnamon sugar to coat. Serve warm or at room temperature.

(Photo and recipe used with permission from The English Kitchen Site)